Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted summer squash soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Roasted Summer Squash Soup is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Roasted Summer Squash Soup is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have roasted summer squash soup using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted Summer Squash Soup:
- Get ~2 lbs of summer squash, any variety
- Prepare olive oil
- Get or more vegetable broth
- Get gochujang
- Take Salt
- Take Smoked paprika or tobasco sauce for garnish
Steps to make Roasted Summer Squash Soup:
- Preheat oven to 375. Roughly chop summer squash into equal slices– around an inch square, but they don't need to be exact.
- Toss with olive oil and spread out in a single layer in a roasting pan. Bake in oven for 45 minutes– no stirring necessary.
- Put roasted squash in a soup pot and add vegetable broth until it just covers the squash. Add gochujang. Bring to a boil and then immediately turn down to a simmer. Simmer uncovered for 30 minutes.
- Use a food processor or immersion blender and blend up soup. Return to pot and continue to simmer another 15 minutes or so. Taste and add salt as needed.
- Divide into four large bowls or six smaller bowls. Top with smoked paprika.
So that’s going to wrap this up for this special food roasted summer squash soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
